Line a 9-inch pie plate or tin with the bottom crust (1/2 of the pie dough). Preheat oven to 450˚. Sift the dry ingredients together into a large mixing bowl. If using apples or pears, there is no need to peel them. Simply core and slice them thinly.

Place all fruit into the bowl with the dry ingredients, mixing them until the fruit is thoroughly coated. Spoon the mixture into the bottom pie crust. Place dabs of margarine all over the top of the fruit.

Cover the pie with the top crust, folding the edges UNDER the lip of the bottom crust to keep the juices in, then press the outer rim down with the tines of a fork. Prick the upper crust in several places to let the steam escape during baking.

At this point, you may wish to sprinkle the top with a dusting of cinnamon & sugar, or brush with a light coating of vanilla-enriched rice milk or Crème de la Soy.

Bake for 10 minutes, then turn the oven down to 350˚. Bake until golden brown, about 40 minutes more.

NOTE:Keep the edges of your pie from becoming overly browned by covering the outside rim of the crust with aluminum foil.

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